Dinner tonight! Fig, prosciutto and blue cheese pizzas

For a slightly different take on pizza, you can't go wrong with this tasty pairing of figs, prosciutto and blue cheese. Roast figs in a fragrant blend of fresh rosemary, brown sugar, shallot and port wine for 30 minutes, then pulse the mixture several times in a food processor so it's like a thick marmalade. Spread the figs over ready-made flatbread and sprinkle over blue cheese crumbles and thin strips of prosciutto, then bake until the flatbread is crisp and the cheese is melted, 5 to 7 minutes. On a day like today, you might even throw the flatbreads on the grill to finish them off.

For more quick-fix dinner ideas, check out our video recipe gallery. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

Note: Flatbreads are available at Trader Joe's and Middle Eastern markets.

1 pound fresh Black Mission figs (about 20 small)

1/2 cup port wine

1/4 cup balsamic vinegar

3 tablespoons brown sugar

2 tablespoons chopped fresh rosemary

3 tablespoons minced shallots

1/4 teaspoon salt

2 ounces (6 slices) prosciutto

6 (6-inch) flatbreads

4 ounces (1 cup) mild blue cheese, crumbled

1. Remove the stems from the figs, then cut the figs into quarters. Place in a 9-by-12-inch glass baking dish. Combine the port wine, balsamic vinegar, brown sugar, rosemary, shallots and salt. Pour over the figs and roast at 375 degrees for 30 minutes, stirring several times. Remove from the oven and set aside to cool slightly.

2. Cut the prosciutto horizontally into half-inch strips.

3. Place the flatbreads on a baking sheet and bake for 5 minutes. Remove the baking sheet from the oven and turn the flatbreads over.

4. Place the fig mixture in a food processor and pulse 4 or 5 times to break up the figs. The mixture will resemble a thick marmalade.

5. Spread about one-fourth cup fig mixture on each flatbread to within half an inch of the edge. Sprinkle the blue cheese on top of the jam, evenly dividing it between the 6 pizzas, then drape the prosciutto slices on top.

6. Bake until the cheese has melted and the flatbread is crisp, about 5 to 7 minutes. Slice and serve warm or at room temperature.